Spain’s gastronomy
Lechazo
Morcilla
Choto
Arroz con Costra
Chuleton T Ávila
Cochinillo de Segovia
Zarangollo (Murcia) – A scramble of zucchini, onions, and eggs
Michirones (Murcia) – A hearty stew made from dried beans, chorizo, and ham bones.
Caldero del Mar Menor (Murcia) – A fisherman’s rice dish cooked with fish broth.
Hornazo (Salamanca, Castilla y León) – A meat-stuffed pastry, often eaten during Easter.
Ajoblanco (Andalusia) – A cold almond and garlic soup, often served with grapes or melon.
Salmorejo (Córdoba, Andalusia) – A thicker version of gazpacho, made with tomatoes, bread, and olive oil.
Gazpachuelo (Málaga, Andalusia) – A warm soup made with fish stock, potatoes, and mayonnaise.
Gurullos (Almería, Andalusia) – A pasta-like dish with rabbit or seafood.
Espetos de Sardinas (Málaga, Andalusia) – Sardines skewered and grilled over an open flame.
Olla Podrida (Castilla y León) – A rich stew with beans, chorizo, and various meats.
Hornazo (Salamanca, Castilla y León) – A meat-stuffed pastry, often eaten during Easter.
Botillo (León, Castilla y León) – A cured meat sausage filled with ribs and spiced pork.
Sopa de Ajo (Castilla y León) – Garlic soup with paprika, bread, and poached eggs.
Tumbet (Mallorca, Balearic Islands) – A layered vegetable dish similar to ratatouille.
Frito Mallorquín (Mallorca, Balearic Islands) – A stir-fry of liver, potatoes, and seasonal vegetables.
Sobrasada (Mallorca, Balearic Islands) – A soft, cured sausage made from paprika-seasoned pork.
Caracoles a la Llauna (Catalonia) – Grilled snails seasoned with herbs and spices.
Esqueixada de Bacalao (Catalonia) – A shredded salt cod salad with tomatoes and olives.
Suquet de Peix (Catalonia) – A seafood stew with a rich, saffron-infused broth.
Marmitako (Basque Country) – A tuna and potato stew originally made by fishermen.
Porrusalda (Basque Country) – A leek and potato soup, sometimes with salt cod.
Txangurro a la Donostiarra (Basque Country) – A baked crab dish with brandy and tomatoes.
Calçots con Salsa Romesco (Catalonia) – Grilled spring onions dipped in romesco sauce.
Chanfaina (Extremadura) – A spiced lamb and rice dish.
Migas Extremeñas (Extremadura) – Fried breadcrumbs with garlic, chorizo, and peppers.
Bollo Preñao (Asturias) – Bread stuffed with chorizo.
Cachopo (Asturias) – A breaded veal fillet stuffed with ham and cheese.
Fabada Asturiana (Asturias) – A famous bean stew with morcilla, chorizo, and pork belly.
Miel y Mató (Catalonia) – Fresh cheese drizzled with honey.
Almendras Garrapiñadas (Aragón) – Candied almonds.
Fardelejos (La Rioja) – Flaky pastries filled with almond cream.
Patatas a la Riojana (La Rioja) – A potato and chorizo stew.
Papas Arrugadas con Mojo (Canary Islands) – Wrinkled salt-crusted potatoes served with spicy mojo sauce.
Gofio Escaldado (Canary Islands) – A thick porridge made from toasted corn flour.
Ropa Vieja (Canary Islands) – A shredded meat and chickpea stew.
Chicharro en Adobo (Canary Islands) – Marinated and fried jack mackerel.
Menestra de Verduras (Navarra) – A vegetable stew with seasonal produce.
Pochas con Codorniz (Navarra) – White beans cooked with quail.
Cordero a la Pastora (Castilla-La Mancha) – Shepherd-style roast lamb.
Atascaburras (Castilla-La Mancha) – A winter dish made of salt cod, potatoes, and olive oil.
Zorongollo (Extremadura) – A roasted red pepper and tomato salad.
Moje Manchego (Castilla-La Mancha) – A tomato, onion, and tuna salad.
Gachas Manchegas (Castilla-La Mancha) – A porridge-like dish made from flour, garlic, and pork fat.
Pisto Manchego (Castilla-La Mancha) – A Spanish ratatouille served with fried eggs.
Cebollas Rellenas (Asturias) – Onions stuffed with tuna or minced meat.
Pastel de Cabracho (Cantabria) – A fish pâté made from scorpionfish.
Sobaos Pasiegos (Cantabria) – A buttery sponge cake.
Caricos Montañeses (Cantabria) – A red bean stew with pork.
Jarrete de Ternera (Galicia) – A slow-cooked veal shank.
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